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A utensil used to assist in slicing onions. The holder consists of a handle containing stainless steel prongs.

Coarsely chopped onions that are dehydrated to form flakes. They convenient to use and can be used as a substitution for fresh onions in a dish but will have less flavor.

A vegetable that is a young onion which has a white base, not developed into a bulb yet, and long, straight, green leaves.

A dry onion grown in Hawaii, that have brown skins and a sweet tasting flesh that is best when eaten raw, but it can also be cooked.

Dehydrated onions ground to a granular form and used for seasoning purposes.

A common Italian heirloom variety of onion that is used to enhance the flavors in a variety of food dishes.

A lighter textured and more fluid soup that is used as a flavoring for food dishes or as an ingredient in a variety of different soup-based recipes, such as French Onion Soup.

A red Italian specialty onion that is shaped similar to a torpedo or spindle. It has reddish purple skin with pale red flesh that has a mild sweet flavor.

A variety of potato that is more evenly round and a bit smaller than the russet potato. The white round potato a medium level of starch, which is less starch than the russet and a finer texture.

A type of dry onion that gets its name from the town in Washington where the variety originated. They are noted for their brown skins and white flesh, which has a very mild and sweet flavor.

An Italian soup made in the manner of a traditional bean soup from the region of Tuscany. Tuscan White Bean Soup consists of a water-based broth which combines the flavors of the ingredients to provide an earthy bean flavor with a hint of tomato.

An oval shaped potato with a thin outer skin that is light tan in color and smooth overall with a few very small eyes.

One of the smallest varieties of the onion family, this vegetable has a pear-shaped bulb that separates into 2 or 3 bulblets (or cloves).

A round flat summer squash that has scalloped edges with a pale green, white or yellow outer rind. The pale green variety turns white in color if allowed to mature longer.

A name used to refer to different varieties of white potatoes. Potatoes were a major crop in Ireland and were brought to New England by the Irish immigrants in the beginning of the 18th century.

A vegetable, which is a member of the onion family, that has an appearance similar to a scallion. Long and round in shape, the stem of the leek is white at the root end and becomes increasingly darker green toward the top which is surrounded by stiff green or blue-green leaves, depending on the variety.

A type of potato, such as a russet or white potato, that have brown skins and white flesh and are commonly used for baking, but can also be used for mashing, frying, broiling, or deep fat frying (French fries).

A variety of potato that is more evenly round and a bit smaller in width than the russet potato. The round white potato has a medium level of starch, which is considered lower than the starch level of a russet.

A variety of new potato that has a slightly irregular oval shape and beige-white skin that turns slightly pink when exposed to light.

A traditional Mediterranean fish stew made with a variety of fish and seafood, such as lobster, scallops, shrimp, clams and mussels, which are typically cooked in saffron flavored broth.